I hope you weren't victim to some completely masterminded prank
today. Shame you guys are just too far away *sigh* It would have been
great to celebrate (Although Tor, your frog still gets me every time,
so yeah... we have sporadic April fools each time I accidentally find
it...). April 1 should be a national holiday. Normal people should
get a chance to do crazy stuff at least once a year.

We had our first-ever Capybara night, called such because I was in
need of a few guinea pigs for recipe testing/ food critique. (We need
more willing victims *oops* critics, any volunteers). Guests were
somewhat wary before coming, realizing that it WAS April fools. Shame
it fell on a Saturday, the office people weren't here, and I had a few
things planned too!

USELESS TRIVIA: Did you know that Argentinians love Capybara meat so
much that they've petitioned for the Vatican to consider it as fish
so they could have it during the lenten season. The Vatican approved
the petition. Although Capybaras are large rodents that can swim, I
can't see how they might resemble Flounder or Halibut.

Anyway, it was a completely respectable dinner (with Zucchini Curry
soup and garlic pappadums to start). First time in 11 years that I
actually hosted a dinner where I got to sit and talk to the guests
while they were eating. *YAY* and where I'd actually read a cookbook
*double yay*

Looks like it might be a mainstay event like Carnivore Night (all
occasion meat fest -similar to a Braai/ Barbecue). Crucial because
it's actually this night which determines whether I should serve a
particular dish at CN. (Tired of steak, plus I'd like to sit down and
see my guests before dinner is over). )

Anyway Chicken Beaujolais was a smashing success. Not a scrap of food
left... Thought I'd share the recipe with you. Baie lekker! Schmeckt
gut! It's easy enough to do alone (or have your [mom, cook,
significant other] make it for you...).

put in a strainer and drain for an hour. Squeeze off as much excess
liquid as you can and add to cheese mixture. Mix well. Put in a
piping bag and refrigerate for an hour.

Meanwhile, take a chicken and remove the backbone (the spineless
chicken!!!) loosen skin around breast area with your fingers (this is
where you'll put the cheese). (Not in the recipe, but I rubbed a bit
of salt and pepper on the chicken and in the cavity.

After an hour pipe cheese under the skin until chicken is absolutely
stuffed. Put in a baking pan and bake at 375Ã‚ÂºF (around 180Ã‚ÂºC